Broccoli Cheddar Soup
A warm and comforting creamy soup made with tender broccoli and rich cheddar cheese, perfect for chilly days.
Ingredients
Main ingredients
- 2 cups Cheddar cheese, shredded
- 2 tablespoons Butter For sautéing
- 1 medium Sweet onion, diced
- 2 cloves Garlic, minced
- 1 quarter cup Flour
- 4 cups Chicken stock Can substitute with vegetable stock for a vegetarian version
- 1 teaspoon Mustard powder
- 1 teaspoon Paprika
- 4 cups Broccoli florets
- 1 cup Shredded carrots
- 1 cup Whole milk Can substitute with almond or coconut milk for a dairy-free version
Instructions
Cooking
- In a large pot, melt the butter over medium heat. Add the sweet onion and garlic, and sauté until soft.
- Stir in the flour and cook for 1-2 minutes.
- Gradually add the chicken stock while whisking to prevent lumps.
- Add mustard powder, paprika, and broccoli florets. Cook until the broccoli is tender.
- Reduce the heat and stir in the shredded carrots and whole milk.
- Remove from heat and stir in cheddar cheese until melted.
- Serve warm with a sprinkle of extra cheddar on top.
Notes
Serve with crusty bread or a fresh salad. For a fun twist, use a bread bowl. To store leftovers, cool to room temperature, transfer to an airtight container, and refrigerate for up to 3 days or freeze for up to 3 months.